Prep:
40 min
Pressure Cooker Buffalo Chicken Dip
- Prep: 5 min
- Cook: 15 min
- Total: 20 min
- Servings: 6
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Ingredients (6)
-
1 pound boneless, skinless chicken breasts
-
1 (1 oz.) Hidden Valley® Original Ranch® Dips Mix -
1 cup hot sauce
-
8 ounces cream cheese
-
1 stick unsalted butter
-
2 cups shredded cheddar cheese
Steps (3)
-
Step 1
Arrange chicken in the bottom of a pressure cooker. Season with
the dips mix. Add hot sauce, cream cheese and butter. -
Step 2
Seal the lid and set the pressure cooker on manual high pressure for 15 minutes. When the time is up, do a quick release by carefully turning the pressure valve.
-
Step 3
Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
-
For safe meat preparation, reference the USDA website.
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(20 people made this)
| Calories | 520 |
|---|---|
% Daily Value* |
|
| Total Fat 43g | 66% |
| Saturated Fat 25g | 156% |
| Trans Fat 0g | |
| Cholesterol 170mg | 57% |
| Sodium 2142mg | 93% |
| Total Carbohydrates 5g | 2% |
| Dietary Fibers 1g | 4% |
| Sugars 2g | |
| Protein 28g | |
| Vitamin A 1443 IU | 29% |
| Vitamin C 31mg | 38% |
| Calcium 320mg | 32% |
| Iron 1mg | 6% |
| Potassium 426mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. |
|
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